Ingredients (4)
- 1 (3-pound) wild salmon side, skinned and pin bones removed
- 1 cup granulated sugar
- 1/4 cup caraway seeds
- 1/4 cup kosher salt
Nutritional Information
- Calories285
- Fat8.45g
- Saturated fat1.73g
- Trans fat
- Carbs21.31g
- Fiber1.0g
- Sugar19.98g
- Protein29.94g
- Cholesterol61.24mg
- Sodium369.1mg
- Nutritional Analysis per serving (10 servings) Powered by
Tip
How to Pick Salmon
Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.
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Next: How to Store Salmon
Tip
How to Store Salmon
Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.
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Next: How to Freeze Salmon
Tip
How to Freeze Salmon
It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.
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Tip
Why Do We Celebrate Christmas on Dec. 25?
There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.
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Next: What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?
Tip
What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?
Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.
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Tip
How Can We Celebrate Christmas?
Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.
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6 of 9
Next: How to Store Fish
Tip
How to Store Fish
The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
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7 of 9
Next: How to Freeze Fish
Tip
How to Freeze Fish
Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
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8 of 9
Next: How to Thaw Fish
Tip
How to Thaw Fish
Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
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9 of 9
Next: How to Pick Salmon
Sure you can freeze your fishing bounty, but making jerky out of salmon is a delicious—and easy—way to preserve an especially good catch.
What to buy: In order to get nice long pieces of jerky, it’s best to work with a side of salmon instead of individual fillets. If you catch the salmon yourself, this shouldn’t be a problem; if you buy it, just ask your fishmonger for a side—and don’t forget to request that he or she remove the skin and pin bones as well.
Game plan: If you have a conventional oven, you can proceed with the recipe as laid out below. If you have a relatively new, digital oven, look to see if you have a “dehydrate” option under the convection setting—it will ensure even air circulation as the salmon dries.
The jerky will last up to 1 month when refrigerated in an airtight container. Bring to room temperature before eating.
This recipe was featured as part of our Make Your Own Jerky project, as well as our DIY Holiday Gifts Advent Calendar.
Instructions
- 1Arrange salmon flat on a plate or baking sheet, cover with plastic wrap, and freeze until firm, about 2 hours.
- 2When fish is ready, place perpendicular to you on a cutting board and slice vertically (the opposite way you’d cut a fillet) into 1/4-inch-thick strips. (You want the strips to be as uniform as possible to ensure even drying.)
- 3Place all remaining ingredients in a large baking dish or resealable plastic bag and mix until evenly combined. Place salmon strips in the cure and toss thoroughly to coat. Cover and place in the refrigerator for 12 hours.
- 4Remove fish from the refrigerator, place in a colander to drain off any excess moisture, and let come to room temperature, about 30 minutes. Meanwhile, remove the racks from the oven, completely line the bottom with aluminum foil, and heat to 160°F.
- 5Spray the oven racks with nonstick cooking spray, blot any excess moisture from the salmon with paper towels, and arrange the fish strips horizontally across the racks, leaving at least 1/2 inch of space between the strips.
- 6Place the racks back in the oven and dehydrate the salmon until dry, darker in color, and, when bent, it gives way before breaking but doesn’t snap, about 3 hours.
- 7Blot any oil or moisture from the jerky with paper towels and cool completely on the racks before storing.
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